Description
This Easy Keto Chili is a hearty, low-carb meal perfect for anyone following a ketogenic diet. Packed with ground beef, fresh vegetables, and bold spices, it simmers to flavorful perfection in under an hour. This comforting chili is ideal for weeknight dinners or meal prep, delivering a satisfying and nutritious dish without the carbs from traditional beans.
Ingredients
Scale
Meat and Oil
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound ground pork (optional)
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- Green onions, chopped (for garnish)
- Jalapeño slices (for garnish)
Canned Goods
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
Liquids
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Heat the oil and sauté onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for one additional minute until fragrant.
- Brown the meat: Add the ground beef and optional ground pork to the pot. Cook until the meat is fully browned, breaking it apart with a spoon. Drain excess fat if needed to keep the chili less greasy.
- Cook vegetables: Stir in the diced bell pepper and zucchini, cooking for 4-5 minutes until the vegetables start to soften but remain slightly crisp.
- Add tomatoes, paste, and broth: Pour in the canned diced tomatoes, tomato paste, and beef broth. Stir well to combine all ingredients evenly.
- Season the chili: Add chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and optional cayenne pepper to the pot. Stir thoroughly to evenly distribute the spices.
- Simmer the chili: Reduce the heat to low and simmer the chili uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and promote even cooking.
- Finish with vinegar and adjust seasoning: Stir in 1 tablespoon of apple cider vinegar. Taste the chili and adjust seasoning with salt or spices as desired.
- Serve and garnish: Serve the chili hot, garnished with chopped green onions and jalapeño slices for added color and heat.
Notes
- You can omit ground pork to make this recipe simpler or to suit preferences.
- If you prefer a spicier chili, increase the cayenne pepper or add additional jalapeño slices.
- For a thicker chili, simmer uncovered longer to reduce liquid.
- This chili can be refrigerated for up to 4 days and freezes well for up to 3 months.
- Adjust the consistency by adding more beef broth if it becomes too thick during simmering.
